Asparagus with Roasted Peppers and Olives Recipe

A great combination of ingredients you most likely have on-hand in the kitchen. This asparagus recipe is great for last-minute dinner ideas.

How To Make Asparagus with Roasted Peppers and Olives

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Preparation: 10 mins
Cooking: 15 mins
Total: 25 mins
Serves: 4 people Pen Icon Edit input


  • 1 lb. asparagus cut into 1" pieces
  • 1 sweet red pepper
  • 2 tbsp pitted and chopped imported black olives
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 1 tbsp Italian parsley chopped fresh
  • dash of hot pepper sauce
  • salt
  • black pepper
  • 2 tbsp Fontina cheese shredded , or provolone cheese


  1. Roast the red pepper by placing on a high gas flame, on a hot grill or under the broiler for 10 minutes, turning until all sides are black.
  2. Wrap the pepper in a damp towel and leave to rest for 5 minutes, or until cool enough to handle.
  3. Using your finger or a sharp knife, peel off the skin; rub off any black charred spots with the damp towel.
  4. Cut the pepper into ½-inch pieces.

  5. In a large non-stick frying pan over medium-high heat, cook the asparagus and garlic for 1 minute, stirring constantly.

  6. Add the lemon juice; cover and cook for 2 minutes, or until the asparagus is bright green and crisp-tender.

  7. Remove from the heat.
  8. Stir in the red peppers, olives, parsley and hot-pepper sauce; add salt and black pepper to taste.
  9. Serve topped with the fontina or porvolone.


  • Calcium: 80mg
  • Calories: 77kcal
  • Carbohydrates: 8g
  • Cholesterol: 9mg
  • Fat: 4g
  • Fiber: 3g
  • Iron: 3mg
  • Potassium: 312mg
  • Protein: 5g
  • Saturated Fat: 2g
  • Sodium: 180mg
  • Sugar: 4g
  • Vitamin A: 2197IU
  • Vitamin C: 53mg
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